We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. We may share your information with our advertising and analytic partners. Find out more about cookies by reading our updated Cookies Policy, which contains further information about the cookies and other technologies we use and information about how to disable them. By clicking "Accept", you agree to our use of cookies and similar technologies.

Pour the cream into a saucepan and measure in the sugar. Place on the heat and slowly bring to a simmer, dissolving the sugar. Bring to the boil for five minutes, then remove from the heat and immediately shoot the lemon juice into the cream. Whisk well and pour though a sieve to remove any strands. Pour into glasses and chill in the fridge for a couple of hours.

Whilst they are chilling, you can make the stem ginger compote. Chop the ginger into small dice and add the spices, lime juice and half the zest. When the possets are set and chilled remove them from the fridge and top with a little of spiced ginger compote mixture and then add the remainder of the zest.
Inactive preparation time: 2 hours